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Title:The Country Housewife and Lady's DirectorDescription:

Table of Contents:

JANUARY

FEBRUARY.

MARCH.

APRIL.

MAY.

JUNE.

JULY.

AUGUST.

SEPTEMBER.

OCTOBER.

NOVEMBER.

DECEMBER.

PART II.

THE INTRODUCTION.

To send Partridges a long way in hot Weather.

To send Venison Sweet in hot Weather.

To keep Wild-Ducks fresh.

To keep an Hare a long Time.

Helps towards the Preservation of Fish.

To make Wine of Black Elder-berries, which is equal to the best Hermitage Claret; from Henry Marsh, Esq. of Hammersmith.

To make Wine of White Elder-berries, like Cyprus Wine from Mrs. Warburton of Cheshire.

A Receipt from Barbadoes, to make Rum; which proves very good.

To make fine Vinegar.

To make Citron-Water, from Barbadoes.

To make Irish Usquebaugh; from Lord Capell's Receipt, when he was Lord Lieutenant of Ireland.

To make a Cabbage-Pudding; from a Gentlewoman in Suffolk, as it was written by herself.

To make Green Usquebaugh.

Of the Gourmandine-Pea, and its several Ways of Dressing.

A dry Travelling Powder, for Sauce, or Pocket-Sauce. From Mynheer Vanderport of Antwerp.

To make Verjuice of Grapes, unripe, or of Crab-Apples; from J. S. Esq.

To preserve Grapes all the Winter.

To fry Oysters for a Plate, or the Garnish of the foregoing Dish.

A Collar of Mutton roasted. From St. Edmund's-Bury in Suffolk.

Of a Sturgeon, how it ought to be cured, for cold Meat, or dressed hot for the Table.

To prepare the Caviar, or Spawn, of the Sturgeon.

To Cure, or Pickle, Sturgeon; from Hamborough.

To Roast a piece of fresh Sturgeon; from Mr. Ralph Titchbourn, Cook.

A Piece of fresh Sturgeon boiled; from the same.

To Roast a Collar, or Fillet, of Sturgeon; from the same.

To make a Sturgeon-Pye; from the same.

The Manner of Pickling and Drying of Sheeps Tongues, or Hogs Tongues, which they call Stags Tongues; from a celebrated Practitioner of forty Years standing in London.

To butter Crabs, from the same, for Garnish for the foregoing Dishes, or to be served by themselves.

The Smoking-Closets,

To make Biscuits of Potatoes. From the same.

A Carp Pye. From Mrs. Mary Gordon.

To make Biscuits of Red Beet-Roots; from the same; call'd the Crimson Biscuit.

Hungary-Water. From Mrs. Du Pont, of Lyons; which is the same, which has been famous, about Montpelier.

To boil Onions, that they shall lose their strong Scent, and become as sweet as Sugar in their Taste. From the same.

The Manner of making the famous Barcelona Snuff, as it was perform'd at the Lyon at Barcelona; from the same. This is also call'd Myrtle Snuff.

To make Orange-Butter. From the same.

To make Orangery Snuff. From the same.

To make Flour of Mustard.

To Roast a Shoulder of Mutton like Venison. From the same.

To keep Anchovys good for a long time. From Mrs. M. N.

To make a Hare-Pye, for a cold Treat. From the same.

Marmalade of Oranges and Lemons. From the same.

To preserve Ginger, and reduce the common Ginger for that purpose. From the same.

To make Syrup of Mulberries. From the same.

To make a Raspberry-Pudding. From the same.

Of Syrup of Raspberries, Currans, or other Fruits. From the same.

Parsnip-Cakes. From the same.

Of Ortolans. From Mr. Renaud.

To make Raspberry bak'd Cakes. From the same.

To make Sugar Comfits of any Sort. From Mrs. Anne Shepherd of Norwich.

To preserve Orange and Lemons-Peels in Jelly. From the same.

To make Comfits of various Colours. From the same.

To preserve Orange-Flowers in Jelly.

Tripe of Eggs. From Mr. Fontaine.

Lemon-Cakes. From Mrs. Anne Shepperd of Norwich.

Sauce for the Artificial Tripe in Ragoust. From the same.

Clary and Eggs, From the same.

Bacon Froize, or Fraise. From Mrs. Bradbury.

To stew a Pig. From the same.

To make a Fricassee of Sheeps Trotters.

To stew a Pig another way. From the same.

A brown Fricassee of Sheeps Trotters.

To make Orange or Lemon Tarts. From Mrs. J. S.

To make a Lumber-Pye. From Exeter.

To make Lemon Cheesecakes. From Mrs. M.N.

To make Cheesecakes. From Lady G.

To make Orange or Lemon Cheesecakes, another way. From the same.

A Sorrel Tart. From the same.

To Stew Peaches. From the same.

To make Umble Pye. From Mr. Thomas Fletcher of Norwich.

Red Peach Tarts. From the same.

To Stew Wild-Ducks. From Amsterdam.

Bitters to be drank with Wine.

To Stew a salted Brisket of Beef. From Mr. La Fontaine.

Stew'd Beef in Soup. From the same.

Neck of Mutton ragou'd. From the same.

To dress the Liver and Crow of an Hog. From Mrs. Johnson in Devereux-Court.

A Shoulder of Mutton or Lamb, roasted with a Farce of Oysters. From Mr. Norman, late Cook in Norfolk.

Sea-Larks or Oysters, roasted on Spits or Skewers. From the same.

Stew'd Veal, with white Sauce; from the same.

To make green Pease-Pottage, with Milk. From the same.

Hard Pease-Soup. From the same.

To make an artificial Crab or Lobster. From Mr. F. of Buckingham.

To make artificial Crabs. From M. De la Port of Lyons in France.

To make artificial hot butter'd Sea-Crabs.

To make artificial Lobsters. From the same.

To make Cherry Brandy. From Mr. Cent-Livre.

To imitate Cherry-Brandy, without Cherries, very Good.

To make Ratafia. From the same.

To make Salmy, or with us Salmy-Gundy. From Lady M.

To make Artificial Ratafia.

To serve up pickled Herrings. From the same.

White Peach-Tarts. From the same.

Marmalade of Peaches. From the same.

Apricots preserv'd for Tarts. From the same.

To stew Cucumbers. From the Devil-Tavern, Fleet-street.

Plums to make Marmalade of. From the same.

To Farce Cucumbers. From the same.

To make a Shropshire Pye, another way. From Lady H.

To make a Shropshire Pye.

To make artificial Coxcombs. From Mr. Renaud.

To roast a Calf's Liver, another way. From Mrs. M. N.

Calf's Liver stuffed and roasted. From the same.

Cream Custard. From Lady H.

To make Pound Cakes. From the same.

To imitate the fat Livers of Capons roasted. From the same.

To make a Six Hour Pudding. From the same.

To roast a Hog's Harslet. From the same.

To make a Venison Pasty. From the same.

To make Cream of Raspberries. From Mrs. Heron.

To make Sweet-meat Cream. From the same.

Artificial Cream, to be mix'd with any Preserves of Fruit. From Mrs. M. S. of Salisbury.

To embalm Pidgeons. From a Lady in Suffolk.

An Attempt to preserve Cucumbers, for Stewing, in the Winter. From the same.

To preserve Pidgeons another way. From the same.

Pippin Tart. From the same.

Seed-Cake. From the same.

To Pickle Marygold-Flowers. From Mr. T. of Buckingham.

To make Orange-Chips. From the same.

To make a Tart of the Ananas, or Pine-Apple. From Barbadoes.

To make Hartshorn-Jelly. From the same.

Marmalade of Pine-Apples, or Ananas.

To roast a Piece of Turtle, or Tortoise. From the same.

To dress the Giblets of a Tortoise, or Sea-Turtle. From a Barbadoes Lady.

To make a Turtle, or Tortoise-Pye. From the same.

To preserve Ginger-Roots, fresh taken out of the Ground. From the same.

To preserve Ginger-Roots. From the same.

To make Paste of Pippins, or other fine Apples. From the same.

To make Marmalade of Cornelian-Cherries. From the same.

To preserve Cornelian-Cherries. From the same.

To make Jamm of Damsons. From the same.

To dry Apricots. From Mrs. Walsingham of Suffolk.

To preserve Currans in Jelly. From the same.

To stew a Rump of Beef. From Mrs. L

Damson-Wine to imitate Claret. From the same.

Pepper-Mint Water, From the same.

To Cure a Lap-Dog, when he continues drowsy some Days, and cannot eat. From the same.

Lisbon or Portugal-Cakes. From the same,

Dog-Grass, or Couch-Grass, or Twitch-Grass, necessary to be had, growing in Pots in London, to cure Lap-Dogs, that are sick, in the Summer. From the same.

Imperial Florentine. From Mr. Byecorf at Augsburgh.

To make a Tart of white Beet-Cards. From the same.

To make Farced Meat, for the foregoing Florentine. From the same.

To make a Preserve of Quinces, white in Jelly. From the same.

To stew Soles. From Yarmouth.

To Candy whole Orange, or Lemon-Peels.

A Hash of raw Beef. From Mr. Moring at the Blue-Posts Temple-Bar.

Stew'd Beef-Steaks. From the Spring-Gardens at Vaux-Hall, Surrey.

Thin Beef-Collups stew'd. From Oxford.

To make Cologn's-Geneva. From Cologn.

Butter turned to Oil recovered. From Mrs. M. N.

To make Scots-Snuff, or pure Tobacco-Snuff. From Mr. Hyslop.

Orange or Lemon-Cakes. From the same.

The Shropshire and Worcestershire-Dish. From the same.

To dry Plums, of any sort, without Sugar. From the same.

Fine Cakes to keep. From the same.

To make Crystal candy'd Sweet-meats. From the same.

To make Penzance-Cakes. From the same.

To make a Hackin. From a Gentleman in Cumberland.

Of the Baking of Fruit. From Mr. L. M.

The Northampton-Cake.

To make Paste. From Mrs. Peasly.

To boil Fresh Salmon.

To dress a Dish of Fish in the best manner. From the same.

To boil Turbut, Flounders, or Plaise, Pike, or a Cod's-Head, or Whitings.

To broil Whitings.

To fry Soles, Flounders, Plaise, Whitings, Smelts, and Gudgeons, or such like.

The Grand Dish of Fish, and its Sauce.

To broil Herrings, so as to prevent their rising in the Stomach. From the same.

Sauce for a Bisque of Fish.

A white Fricassee of Rabbits. From the same.

To dress a Cow-Heel. From the same.

A Neat's-Tongue roasted. From the same.

To make Marmalade of Quinces. From the same.

To bake Tench. From Lady G.

Boil'd Tench. From the same.

To roast a Westphalia-Ham. From the same.

Boil'd Venison, with its Furniture. From Mr. L. L.

A Neck of Mutton and Broth. From L. P. Esq.

Frogs, a white Fricassee of them. From Mr. Ganeau.

Snails, to be dressed with white Sauce. From the same.

Frogs, in a brown Fricassee. From the same.

Snails, to be drest with brown Sauce. From the same.

To make minc'd Pyes, or Christmas-Pyes. From Mrs. M. C.

A Gammon of a Badger roasted. From Mr. R. T. of Leicestershire.

Plum-Pottage, or Christmas-Pottage. From the same.

A boiled Goose with its Garniture. From the same.

Amber-Rum, from Barbadoes; an extra-ordinary way of making it, from that Country.

Viper-Soup. From Mr. Ganeau.

To dry Plums with Sugar. From Mr. Girarde.

Ketchup, in Paste. From Bencoulin in the East-Indies.

To make small Almond-Cakes. From the same.

To preserve Goosberries. From the same.

To preserve Bullace. From the same.

To candy Eringo-Roots. From Mr. Lufkin of Colchester.

To dress a Calf's-Head in a grand Dish. From Mrs. E. Sympson.

To preserve Grapes in Syrup. From the same.

Calf's-Head-Pye. From the same.

To make Spirit of Lilley of the Valley. From Norway. N.B. This serves in the room of Orange-Flower-Water, in 'Puddings, and to perfume Cakes; though it is drank as a Dram in Norway.

To bake a Calf's-Head. From the same.

Things to be provided, when any great Family is going into the Country, for a Summer. From Mr. R. S.

To make artificial Anchovies. From Mr. James Randolph of Richmond.

To salt a Ham in imitation of Westphalia, &c.

Apple-Dumplings in an extraordinary way. From Mrs. Johnson.

An Hog barbecued, or broil'd whole. From Vaux-Hall, Surrey.

Apple-Dumplings made with Sweet-meats. From the same.

Beef, or Pork, to be salted for boiling immediately, from the Shambles. From Mr. J. P. Chymist.

Potatoe-Pudding baked. From Mr. Shepherd of Windmill-Street.

Potatoe-Puddings, made with Sweet-meats. From Mr. Moring, Temple-Bar.

To make Whipt Syllabubs. From Mrs. Cater of Salisbury.

The Manner of killing and salting Oxen, in the hottest Months, for the Sea, that the Beef may keep good. From a Contractor with the Commissioners of the Royal-Navy.

Of the fashionable Tables, for Persons of Rank, or Figure, where five Dishes are serv'd at a Course. From S.G. Esq.

Cheshire-Pye with Pork. From Mr. R. J.

To draw Gravey for a private Family. From the same.

To bake Herrings in an extraordinary manner. From Mrs. M. N. of Shrewsbury.

Another Gravey, for a private Family, where there is not an opportunity of getting Beef to make it of.

The Manner of Trussing a Single Rabbit for Roasting. From Mr. W. N. Poulterer.

The Manner of Trussing a Rabbit for Boiling.

To make a Pheasant of a Rabbit, truss'd in such a manner, that it will appear like a Pheasant, and eat like one, with its Sauce. This is called, by the topping Poulterers, a Poland-Chicken, or a Portugal-Chicken. But it is most like a Pheasant, if it is larded. From Mrs. Johnson, at the famous Eating-House in Devereux-Court near the Temple.

Of Trussing a Pidgeon. From the same.

[Illustration: Fig. 4]

A Goose to Truss. From the same.

The Manner of Trussing a Chicken like a Turkey-Poult, or of Trussing a Turkey-Poult. From. Mr. W. N. Poulterer of St. James's-Market.

The Trussing of an Easterling. From Mr. W. N. Poulterer of St. James's-Market, London.

The manner of Trussing an Hare in the most fashionable Way. From Mr. W. N.

To Truss a Pheasant or Partridge. From the same.

A Fowl trussed for Boiling. From Mr. W. N. Poulterer, &c.

To boil an artificial Pheasant, with Sellary. From Mrs. Johnson, Devereux-Court near Temple-Bar.